Get ready to embark on a mouthwatering culinary journey that combines the sweet and savory essence of Hawaii with an irresistible grilling experience! These Hawaiian Teriyaki Shish Kabobs are not just a meal, but a vibrant explosion of flavors that will make your backyard feel like a tropical paradise. Whether you're a meat lover, vegetarian, or somewhere in between, these versatile kabobs offer something for everyone, promising to turn an ordinary dinner into an extraordinary feast.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Hawaiian
Serves: 4 servings
Ingredients
- Field Roast sausages
- Beef sausages
- Chicken sausages
- Pineapple, cubed
- Bell peppers, chopped
- Teriyaki sauce
- Skewers
Instructions
- Begin by gathering all your ingredients: Field Roast sausages, beef sausages, chicken sausages, fresh pineapple (cubed), bell peppers (chopped), teriyaki sauce, and skewers. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
- Preheat your grill or grill pan to medium-high heat. This will ensure a nice sear on the kabobs and allow the flavors to meld beautifully.
- While the grill is heating up, prepare the vegetables and sausages. Chop the bell peppers into bite-sized pieces, ensuring they are similar in size to the sausage pieces for even cooking.
- If using Field Roast sausages, slice them into 1-inch pieces. For beef and chicken sausages, you can either slice them or leave them whole, depending on your preference.
- In a large mixing bowl, combine the cubed pineapple, chopped bell peppers, and your choice of sausages. Drizzle a generous amount of teriyaki sauce over the mixture and toss everything together until well coated.
- Once the ingredients are evenly coated with teriyaki sauce, it's time to assemble the kabobs. Take a skewer and begin threading on the ingredients, alternating between sausage pieces, pineapple cubes, and bell pepper chunks. Repeat this process until the skewer is filled, leaving a little space at the ends for easy handling.
- Repeat the assembly process for the remaining skewers until all ingredients are used up. You should have a colorful array of kabobs ready for grilling.
- Place the assembled kabobs on the preheated grill. Cook for about 10-15 minutes, turning occasionally to ensure even cooking and caramelization. Brush additional teriyaki sauce on the kabobs during the last few minutes of cooking for added flavor.
- Once the kabobs are nicely charred and the sausages are heated through, remove them from the grill. Let them rest for a couple of minutes before serving.
- Serve the Hawaiian teriyaki shish kabobs hot, garnished with extra teriyaki sauce if desired. These kabobs can be enjoyed on their own or served with rice or a fresh salad for a complete meal.
Tips
- Skewer Soaking Secret: Always soak wooden skewers in water for at least 20 minutes to prevent them from burning during grilling.
- Ingredient Uniformity: Cut all ingredients (sausages, pineapple, peppers) into similar-sized pieces to ensure even cooking.
- Marinating Magic: For maximum flavor, let your kabob ingredients marinate in teriyaki sauce for 30 minutes before grilling.
- Grill Temperature: Maintain a medium-high heat to achieve beautiful caramelization without burning.
- Sauce Layering: Brush additional teriyaki sauce during the last few minutes of cooking for an extra flavor boost.
- Resting Period: Allow kabobs to rest for 2-3 minutes after grilling to help juices redistribute and enhance overall taste.
- Versatility is Key: Feel free to experiment with different sausage types and vegetable combinations to suit your preference.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
